Steak chilli con carne
Recipe submitted by Goody
This very special chilli con carne recipe uses steak to give this Mexican stew a gourmet twist.
Serves 2
Ingredients
- 2 tbs vegetable oil
- 1/2 tsp hot paprika (this gives a mild heat, add an extra 1/2 tsp for hot)
- 1 tsp ground cumin
- 2 (about 180g each) trimmed beef rump or scotch fillet steaks, thinly sliced
- 2 x 125g cans red kidney beans, drained, rinsed
- 2 vine-ripened tomatoes, roughly chopped
- 2 tbs finely chopped coriander leaves, plus extra sprigs to serve
- Boiled basmati rice and guacamole, to serve
Method
- Place the vegetable oil,
- paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.
- Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about
- 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.
- Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.
